Pea Soup with Celery - Erwtensoep met Selderij
A substantial winter soup eaten as a main meal
- 2 cups green split peas
- 3½ litres water
- 1½ teaspoons salt
- 1 kg pork (hamlappen)
- 4 leeks (1½ cups chopped)
- 1½ cups chopped celery
- 250 gr smoked sausage ("rookworst"), cubed or sliced
- salt and pepper
Soak the peas in 3 cups of cold water for 12 hours. Then add enough water to make 3½ litres. Add salt and bring to the boil. Skim, then add pork, leeks and celery. Simmer for 3 to 5 hours, until pork is quite tender.
Half an hour before serving add the smoked sausage. Strips of toasted bread or pumpernickel bread are eaten with this. The soup is much better the second day, as it thickens the longer it stands. Some Dutch housewives deliberately make it the day before it is to be eaten.
Tip: add water to thin if necessary the second day. If too thin, you can add boiled potatoes.